Dufflet Pastries is recalling its plant-based chocolate cake from the marketplace containing eggs which were not declared on the label.
They advise anyone with an egg allergy to avoid eating the cake, as it can cause a serious or potentially fatal reaction. According to the Canadian Food Inspection Agency (CFIA), all recalled cakes must be discarded or returned to the store where they were purchased.
So far, an allergic reaction to the cake has been reported, the CFIA said, adding that the recall was triggered by a “consumer complaint.” They said the cake would be taken off the market.
Dufflet Pastries has two branches in Toronto and Etobicoke, Ontario, but the cake was distributed nationally across Canada.
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The company’s chocolate cake was advertised as having no artificial flavors or preservatives and did not contain any animal products.
The CFIA has declared that it has a UPC code 6 24122 00700 8.
Discuss food allergies in this week’s Healthy Living program
This is a delicious fondant chocolate cake that uses leftover cooked rice. It is made with dark cocoa. This is what gives it an intense flavor. Leftover rice is completely and completely transformed into this moist and delicious chocolate cake. The fact that this cake is gluten free is a plus if you need to whip up something delicious for someone who is into. gluten-free diet. You can easily make this gluten free rice cake at home.
Also read: World Chocolate Day: history, importance and some interesting facts about chocolates
Ingredients for the cake
250 g leftover cooked rice (you can also take freshly cooked rice)
For the chocolate icing
To make a mixture for the cake
You need leftover white or brown rice, or freshly steamed rice can work well for this as well.
Combine sugar, vanilla, eggs, cocoa, baking powder and almond flour until smooth.
Add 1 cup of leftover cooked rice and mix until smooth. Use a spatula to scrape the sides and continue mixing for a minute until smooth.
Pour the mash into a prepared mold.
Bake for about 30 minutes, or until cooked through. A skewer should come out clean when you test the cake.
Heat the cream in a pot or a sauce in a saucepan until hot, but not boiling. Remove from the heat and add the chocolate.
Stir until melted / cool. Beat with an electric mixer until it becomes light and fluffy and spread over the cake.
Let it cool for 30 minutes, before cutting it into pieces.
You can serve it with sliced strawberries or mashed raspberries. Delicious!
Product photos are available at: https://bit.ly/369e7vp
OTTAWA, ON, July 2, 2021 / CNW / – Dufflet Pastries is recalling Dufflet brand Plant-Based Chocolate Cakes from the marketplace because it contains eggs which are not declared on the label. People with allergies to eggs should not consume the recalled product described below.
The following product has been sold nationwide.
Vegetable chocolate cake
6 24122 00700 8
What you should do
Check to see if you have the recalled product in your home. Recalled products must be discarded or returned to the store where they were purchased.
If you are allergic to eggs, do not consume the recalled product as it could cause a serious or potentially fatal reaction.
This recall was triggered by a consumer complaint. The Canadian Food Inspection Agency (CFIA) is conducting a food safety investigation that may result in the recall of other products. If other high risk products are recalled, the CFIA will notify the public through an updated food recall warning.
The CFIA is verifying that the industry is removing the recalled product from the market.
There have been reports of a reaction associated with the consumption of this product.
SOURCE Canadian Food Inspection Agency (CFIA)
For further information: Public inquiries, Toll free: 1-800-442-2342 (Canada and United States), Telephone: 1-613-773-2342 (local or international), Email: [email protected]; Media Relations, Phone: 613-773-6600, Email: [email protected]
What a difference a year makes. The Last Independence Day was more of a sparkle than a firecracker, but this year finds us uniquely ready to celebrate our freedom.
Celebrate at home? I can’t think of a better menu inspiration than “It’s All American Food” by award-winning cookbook author David Rosengarten (Little, Brown and Company, $ 29.95), featuring over 400 ethnic, regional dishes. and classics that make up our national cuisine. . And what better way to celebrate July 4th, this most American holiday, than with the simple, homemade dishes we all love?
“Casual” is the word of the day for this holiday. “The stuff we do on the grill, the burgers, and the hot dogs, I love that stuff,” Rosengarten said. “It’s good food, simple food, satisfying food.”
But Americans must overcome their inferiority complex about American food, he said.
“The things people eat elsewhere seem exotic to us. We go to southern Italy and see someone pouring olive oil over a local tomato with a sprig of basil and saying, ‘It’s beautiful,’ ”he said. “Europeans look at our BLT and say, ‘What an amazing sandwich’. We use white supermarket bread, Hellmann’s mayonnaise and think, ‘This can’t be great’. But when you put all of these things together in this sandwich, they form a fabulous array of ingredients. We don’t know what treasure we have in America. (By the way, here on this coast, Hellmann’s is better known as Best Foods, and that’s the secret to its devastatingly rich chocolate cake.)
“It’s All American Food”, which won a James Beard Award, is the culmination of Rosengarten’s years of traveling as a food, wine and travel writer.
“I never pass up an opportunity,” he said. “Everywhere I go, I look for local specialties.
Boston baked beans, Maryland crab cakes, push onions for hot dogs sold on the streets of New York – these are the foods Americans really eat, and Rosengarten is passionate about preserving recipes before they go. get lost.
“If people don’t prepare these dishes at home, eventually they will disintegrate into nothingness,” he said. “The most vital way to keep a dish alive is for a lot of people to cook it, think about it and make it better. “
Judy Bart Kancigor of Fullerton is the author of “Cooking Jewish” and “The Perfect Pesach Cookbook”. His website is cookingjewish.com.
ALL PURPOSE CHOCOLATE CAKE
From “It’s All American Food” by David Rosengarten.
Makes: 8 servings
1 tbsp unsalted butter
1 tablespoon all-purpose flour
1 cup of sugar
1 cup of good quality mayonnaise, such as Best Foods
2 teaspoons of vanilla extract
2 cups of cake flour
1/2 cup cocoa powder
1 teaspoon of baking soda
1/2 teaspoon kosher salt
3 large eggs
1 cup whole milk
1. Preheat the oven to 350 degrees. Grease two 8 x 8-inch or two 8-inch round baking dishes with butter. Sprinkle evenly with all-purpose flour.
2. In a medium mixing bowl, beat sugar, mayonnaise and vanilla with a whisk until well blended.
3. In another bowl, sift together the cake flour, cocoa powder, baking soda and salt.
4. In another bowl, lightly beat the eggs, then add the milk, whisking to combine well.
5. While whisking slowly, add 1/3 of the flour mixture to the mayonnaise mixture. Whisk in half of the egg-milk mixture, then another third of the flour mixture. Continue to whisk, then finish with the remaining half of the egg mixture and the last third of the flour mixture.
6. Pour into prepared baking dish and bake for 20 to 25 minutes or until a toothpick inserted in center comes out clean. Let cool on a rack and glaze.
Côte d’Ivoire and Ghana introduced bonus program in 2021 to help cocoa farmers lift themselves out of poverty
• Ghana blamed low-paid farmers’ brands of chocolate
• He said the chocolate brands did not follow the cocoa bonus program introduced
• Ghana and Côte d’Ivoire are the world’s leading cocoa producers
Ghana has said it will expose chocolate makers who pay farmers for their products, the BBC reported.
Côte d’Ivoire and Ghana, being the world’s largest cocoa producers, have introduced a program to make cocoa cultivation rewarding for farmers.
This premium payment system, according to the two countries, will help cocoa farmers to lift themselves out of poverty.
In the face of the global coronavirus pandemic, demand for cocoa has experienced a deficit which has caused supply to exceed demand.
Major cocoa farmers have accused buyers of asking farmers for unfair discounts as well as not wanting to follow the premium payment system.
The BBC reported that the managing director of the Ghanaian cocoa regulator COCOBOD, Joseph Boahen Aidoo, believes that “It is like robbing consumers by collecting bonuses on chocolate bars and then refusing to pay when they are sold. purchase of cocoa beans. “
Due to the increase in the number of chocolate buyers from year to year, the cocoa market has simultaneously improved in terms of sales and popularity. There are several medical debates on how chocolate affects health. It is considered an aphrodisiac, which induces a feeling of happiness. However, an excess can be harmful to health due to its high sugar content.
The growing popularity of chocolate brands around the world is partly due to the fact that they tend to meet new market needs, as regulated amount of sugar or new flavors in their offerings. Having an increased number of options is pretty exciting for chocolate lovers. It also gives the brand the opportunity to create new tastes and evolve, making them stand out from the crowd.
So here are some of the brands that are making a lot of money selling the ever popular chocolates.
The most appealing thing about Guylian chocolates is their fancy seashell shaped pralines. Made and made in Belgium, the shell-shaped chocolates are made even more decadent with their delicious fillings.
Belgium is the hub of chocolate manufacturers, and this brand is one of the most popular. It was founded by Guy Foubert in 1958 and was later taken over by Lotte Confectionery in 2008 priced at over $ 164 million. Guylian is also a favorite because of the cute gift boxes the company has on offer.
9 Orion Corp.
Orion Corp is a company based in Seoul, South Korea. It specializes in delicious chocolate snacks, making it one of the richest in the world and the third brand in South Korea.
He had a serious impact in Asia as his chocolate pie is incredibly popular on the continent. Besides chocolate, he also makes cookies, gums, cookies, pies, etc. Besides America, Orion Corp has its food products established in markets like China, Russia and Vietnam. Its net sales are approximately $ 1.8 billion.
Pladis is a brand that doesn’t just make chocolate; it is also the parent company of United Biscuits, Ülker, Godiva Chocolatier and DeMet’s Candy Company. The company was recently founded as a subsidiary of Yıldız Holding and is based in Great Britain.
Pladis a net sales of approximately $ 4.5 billion. The brand has had such extensive activities that it now has factories in nearly 13 countries. It is a popular chocolate brand in around 120 countries in Europe, the Middle East, Africa, Asia, and the United States.
7 Mondelez International
The multinational corporation that collectively owns the top rated chocolate brands like Cadbury and Toblerone is Mondelez International and is headquartered in Deerfield, Illinois. Some well-known labels like Oreo and Chips Ahoy are also subsidiaries of this company.
Mondelez International controls not only the chocolate and confectionery brands, but also several other food and snack products. Mondelez’s head office is in Chicago, but is operational in approximately 120 countries. Hershey’s declined his offer to buy the brand for about $ 23 million.
RELATED: Fridge or Closet: Cadbury Moves to Where Chocolate Is Best to Keep
Its head office is located in Kilchberg, Switzerland, and it is also very famous for its truffles. Lindt ice cream is also very popular in countries in Europe and Australia. It has also become a favorite in America in recent years and now has an annual turnover of around $ 4 billion.
5 Nestlé SA
Nestlé is another Swiss brand that not only manufactures chocolate but also drinks. With a staggering annual turnover of $ 8 billion, it is one of the largest manufacturers of sugar confectionery in the world.
Nestlé’s high sales figures are mainly due to the fact that it is also one of the largest producers of food and drink in various countries. Nestlé has also been endorsed by several famous personalities and is operational in over 191 countries.
4 Hershey Co
Talk about an American chocolate brand that is among the richest manufacturers in the world, and Hershey’s wins the race. Although Hershey’s has experienced a slight slowdown recently, it has managed to stay in the top 5 brands.
It’s headquartered in Derry Township, Pa. And was founded by Milton S. Hershey in 1984. Hershey’s Kisses and Reese’s Peanut Butter Cups are some of the company’s signature chocolate products, which are probably on the company’s favorites list. most chocolate lovers.
3 Meiji Co Ltd
Meiji is one of the 5 richest chocolate brands in the world; however, he is at the top in Japan. Tokyo-based Meiji is strangely versatile as it produces not only chocolate confectionery but pharmaceuticals as well.
2 Ferrero Rocher
There wouldn’t be a lot of people who don’t like Ferrero Rocher. This world famous chocolate is the creation of the Ferrero Group, which is an Italian confectionery group founded in 1979.
This is the idea of Michele Ferrero, who created the Ferrero Rocher sweet chocolate ball in 1979. At the time, he also owned the Ferrero Spa. The packaging of this confectionery is one of its exclusives that conquers the hearts of its customers.
1 Mars Wrigley Confectionery
Mars is considered the largest manufacturer of chocolate confectionery, but it is not just chocolate products that Mars produces. It has popular sub-brands such as Snickers, Skittles, Galaxy, and M & Ms.
It also specializes in pet food and animal care in addition to providing certain other food products. The Mars bar is perhaps the most famous product made by the company. It is the richest chocolate manufacturing company with an annual turnover of $ 18 billion.
Many chocolate brands have made history since their inception. However, these names are some of the most epic that have made them the richest chocolate brands in the world thanks to their exceptional chocolate making and business skills.
WWhenever possible, I prefer to leave the skin on the vegetables, but the boiled beet skins are unappetizing. So I turn them into a vivid natural food coloring to use in sweet and savory dishes by dehydrating them in a single layer in the oven (ideally, do this with other foods to save energy), before cooling them down. and crush them into a whole but imperishable powder.
In fact, the whole beet plant is edible, with each separate part nutritious and unique in its own way. The leaves can be baked like any leafy green, while an abundance of stems can be made into a pretty special candy. To do this, put the stems in a small saucepan, measure out enough water just to cover them by half, write down the amount in milliliters, and then add the same amount of sugar in grams. Bring to a boil and cook until the sugar has thickened to a soft caramel (i.e. when it reaches 132-143C). Take out the pieces of caramelized stem, arrange them spaced out on a lined baking sheet and let cool and harden. Store in a clean, airtight jar or similar, and use to decorate desserts such as today’s cake.
Beetroot nemesis cake
Inspired by the iconic nemesis chocolate cake at the River Cafe, I imagined this to show how delicious beetroot can be in its entirety. As in the River Cafe recipe, this cake is irresistibly chocolatey, but the addition of beetroot gives it a deep ruby red color and an intriguing depth of flavor. I first cooked it at a food waste banquet I co-created in 2011, and it’s still one of my favorites today. At this event, which we called The Forgotten Feast, we turned a warehouse owned by FareShare, the UK’s largest food redistribution charity, into a restaurant for the weekend. It was a fun event and a turning point in my career that led me to focus on sustainability, regenerative agriculture and even this column. This weekend, we avoided wasting hundreds of pounds of food, and the resources for its production and profits continued to help FareShare save thousands of additional meals. It was a moment that changed my life and helped me realize that even as individuals we can really make a difference.
Enjoy this cake with or without beet skin powder and candied stems: it’s decadent, rich and comforting in all cases. It keeps very well in the fridge, so it’s a great make-ahead cake for dinner parties. It takes well at night and cuts better when cold. It’s very rich and sweet, so serve it in small portions with thick yogurt or sour cream to cut the sweetness.
180g dark chocolate 125g butter 3 large eggs 150g unrefined sugar 150g boiled beetroot
To serve (all optional) Thick yogurt or crème fraîche, beet skin powder, candied beetroot stalks
Line a 20 cm round mold with parchment paper. Place the lined pan inside a larger tray where it can sit comfortably, to make a double boiler. In a bowl placed on a saucepan of hot but not boiling water, melt the chocolate and butter. Meanwhile, in a second bowl, whisk the eggs and sugar for five to 10 minutes, until doubled in size. Mix the beetroot in a blender, add it to the melted chocolate mixture, then add everything to the beaten eggs.
Pour into the lined cake tin, then transfer it, still inside the larger tray, to an oven at 170 ° C (150 ° C fan) / 325 ° F / gas 3, and fill the outer tray with enough boiling water to be three-quarters of the way up the sides of the cake pan. Bake for about 30 minutes, until just set, then remove, cool and refrigerate.
Cut into small wedges and serve sprinkled with a pinch of beet skin powder, garnished with a few stalks of candied beetroot and accompanied by a large spoonful of yogurt or crème fraîche.
Can you spot what this meal is? It looks like an indulgent chocolate cake – but in reality it is a delicious BREAKFAST dish
A pastry chef shared her simple recipe for what looks like a delicious chocolate cake
But the oozing fudge is actually a bowl of oatmeal that you can eat for breakfast.
The dish was created by an intern Dutch recipe maker named Eva
The 22-year-old won an audience by sharing her meals online
By Alice Murphy For Daily Mail Australia
Posted: | Update:
A pastry chef shared her simple recipe for a mouthwatering dessert that’s more than it looks.
Eva, an apprentice recipe maker who lives in Amsterdam, took to Instagram to share a video of what appears to be a delicious chocolate cake, but the oozing fudge is actually a bowl of oatmeal you can eat for breakfast.
The 22-year-old student said she made the dish with basic ingredients including flour, eggs, cocoa, baking powder, cinnamon, milk and applesauce, the all mixed with oatmeal with a few pieces of dark chocolate.
Eva’s recipe, which has racked up over 3,200 likes since it was uploaded to her account, TheStdntChef, on June 8, quickly drew rave responses.
Scroll down for video
It looks like a chocolate fondant cake, but it’s actually a bowl of baked oatmeal
Trainee recipe maker Eva (pictured), who lives in Amsterdam, shares simple creations on her Instagram page, ‘TheStdntChef’
“It’s so good, so smart! A viewer wrote.
“I wish I knew how to do this sooner,” said a second, while a third added: “Yes yes yes.”
Others tagged their friends in comments such as “yum” and “that sounds crazy”.
To make the oats, Eva said she simply mixes an egg with 50 grams of oats, two teaspoons of flour, a teaspoon of baking powder, and a tablespoon of cocoa powder.
Eva’s recipe, which has racked up over 3,200 likes since it was uploaded to her account, TheStdntChef, on June 8, quickly drew rave responses.
Then she said she added 30 grams of applesauce plus a tablespoon of margarine, a teaspoon of cinnamon, 100ml of milk and a pinch of sweetener.
The aspiring chef said she then put about two-thirds of the mixture in a bowl and put dark chocolate on top, before topping it with the rest of the mixture and another piece of chocolate.
Eva said she bakes the dough in a baking dish at 200 degrees Celsius for 25 to 30 minutes before enjoying it warm or cold.
She said one of her favorite ways to eat oats is to spread it on banana bread the next day.
Tisan chocolates are small scale producers who make quite more interesting chocolate than the big manufacturers. Purists see their product from the bean to the bar and obsessively focus on the origin and quality of their cocoa beans; others use chocolate from the best suppliers as the basis for their creations. Either way, they make some of the best chocolates you’ll ever eat. They also pay producers correctly.
Some make lots of simple yet delicious candy bars, others, like the famous Paul A Young and William Curley, are fabulously inventive chocolatiers. Because they are small scale manufacturers and use premium ingredients, they tend to be more expensive than mass market brands, but it’s a whole different chocolate experience.
Most use less sugar than the large commercial producers, often less than 30 percent, which is significantly better than the around 50 percent that can characterize the big brands; the result is that theirs is less sickly and more appetizing. Come to think of it, chocolate is a healthy food. The good stuff, I mean.
Selection of artisanal Paul A Young Fresh truffles (9 chocolates)
Paul A Young is one of Britain’s finest chocolatiers, and his shop’s Soho branch exerts a sort of gravitational pull on me – alas, only his Islington is open at the moment. But luckily, his online store is ready for browsing. He is friendly and unpretentious and author of one of the best chocolate recipe books (Adventures with Chocolate). It makes a really good 40 percent Colombian chocolate bar with Cornish sea salt or for whole pigs (no judgment here!), A 450g bar of the same, minus the salt, for 24, £ 50. Or, for the crazy ones, a Marmite truffle bar. Its range of brownies is dangerously good. I suggest his fresh truffles, which vary seasonally, because I can’t imagine that nobody doesn’t like them. His tin of sea salt caramel would also make me very happy. You can’t go wrong with anything, really.
Pump Street chocolate, 60 percent, rye crumbs, milk and sea salt
It’s a wonderful chocolate bar, and Pump Street makes two of its kind – the other being a darker 66% cocoa with sourdough and sea salt. The crucial thing about them is that they are crunchy, like Cadbury’s Caramel Crunch, my childhood favorite, but much classier. The crunch comes from fine toasted breadcrumbs, and the flavor comes from sea salt – that ubiquitous contemporary ingredient (which suits me, because I really love it). And the sugar content is low – 24.3% in the case of Rye Crumb and 27.5% in the case of Levain. Both are intensely gloomy.
William Curley Sea Salt Caramel Bar
William Curley is one of London’s top two chocolatiers (the other being Paul A Young). He is infinitely inventive and playful where many of his designs are a clever twist on popular favorites. So its chewy and delicious coconut bar is a very elegant version of a Bounty bar; his peanut nougat is a sublime take on a Snickers bar and his Jaffa chocolate cake is, well, just that, only way better. I’m plump for his Sea Salt Caramel bar just because I’m a fan of salted caramel and it’s delicious, but you know I’d be happy with anything he does. He makes a very classy box of mixed chocolates. If you’re in Soho, her shop at Smith’s Court is a haven.
Duffy’s Milk 55 percent Venezuela Ocumare
Sometimes all you need is a simple bar of milk chocolate, but that doesn’t mean you can’t get something special enough. And that’s what it is: a higher-than-normal cocoa milk chocolate bar that has all the mellow and sweetness you would expect from milk chocolate – while still being complex and interesting. too. The tasting notes say “A velvety blend of almonds, bananas and raspberry jam”; I say: Very good milk chocolate. If you prefer dark chocolate, his Honduras Indio Rojo is excellent and the producer of the beans is paid far more than the fair trade premium. This no-compromise little producer roasts, grinds and makes his chocolate, from bean to bar in Lincolnshire.
Loir Chocolates Toasted White Chocolate, Madagascar
This comes from an interesting little Manchester-based chocolatier, and I mention the Toasted White just because it’s such an intriguing flavor – not at all white in flavor, or even in color – more of a light caramel, made with milk. toasted powder for an almost caramel flavor. But he may not find everyone’s favor. It was hard to choose just one between that, or bread and 51.5 percent buttermilk. This bar, like the one on Pump Street, is deliciously crisp, where the latter comes from brown butter and toasted sourdough crumbs and the chocolate really… crisp. The plain milk chocolate, 52 percent, is also very good.
BareBones, 70 percent of single Madagascar origin
This chocolate jumped out at me when I tasted it in a Paxton & Whitfield basket. It is lively and fruity, without the bitterness that can be obtained with darker chocolate. I don’t say that stuff normally, but I have a raspberry note, and the tasting notes tell me there’s vanilla and maple syrup in it too. This is a small producer from Glasgow with a limited range, but everything is excellent and beautifully and simply presented. Suitable for vegans.
Chococo, Selection box medium
Chococo has a very nice selection, with a selection of interesting flavors. The range includes passion fruit, rhubarb and vanilla, cream tea and Bakewell cherries. This is a small business in Dorset, run by a team of husband and wife. The box is fun and striking. They also make a stylish version of a Crunchie… a honeycomb cluster. * Chef’s kiss *
This is the most unusual flavor in the Chocolarder range – subtle, yet chewy and coconut. I bet if you serve it after dinner no one will be able to say “ah, gorse!” “. This is a Cornish producer who creates ethical chocolate from the bean to the bar.
I’m not here to celebrate German National Chocolate Cake Day on June 11 with a traditional recipe. Dessert is not in your typical Filipino foodie lineup, but I grew up with it at every family party at my lola’s in Piti. My grandmother Dolores Villamor Malubag was an excellent cook and pastry chef, and we always knew the cookie jar would be full when we got to ‘Lola House’.
My favorite dessert was a deep chocolate Bundt cake with a coconut tunnel in the middle. I realized as I got older that she had made it from a mix of Pillsbury boxes, which unfortunately got scrapped.
But I could still make my second favorite dessert: German chocolate cake. Like many people, I thought this cake was from Germany. Wrong!
It actually comes from the United States. A housewife from Texas who created the recipe in 1957 called it “German Chocolate Cake” after the brand of baking chocolate developed by American baker Samuel German. The possessive was then dropped and generations later we all confuse it with a German creation.
But I digress. I don’t care about baking the cake from scratch – Pillsbury and Betty Crocker are fine for me, and I just get the brand on sale. With this particular cake, it’s all about the frosting. So instead of a round or square layered cake pan, my favorite presentation is in a 13 inch by 9 inch pan.
I made it like my lola, with a traditional coconut and pecan frosting. When I moved to Hawaii, I started putting macadamia nuts in everything. Now I’m making this frosting with just mac nuts.
Another adjustment comes from my sister. I’m known for experimenting with flavor combinations (I’ll give you my recipe for chocolate milk fried rice later because my family and friends love it when I post it on social media, just kidding), but she takes the cake. . Sorry, I couldn’t resist.
These days, she’ll ask me to make Lola’s German Chocolate Cake – but with a different cake flavor. Once it was pistachio, another time it was red velvet. They taste great, but again, it’s all about the frosting with this cake.
So here’s my version of German chocolate frosting. My recipe deviates from traditional recipes when it comes to the amount of coconut and nuts I use – adding more of the two makes it less runny.
German whatever cake frosting
1 can of 14 ounces of sweetened condensed milk (if you wish to change it, use sweetened condensed coconut milk)
3 egg yolks, mixed
½ cup of butter
1 bag (14 ounces) sweetened flaked coconut
1 cup chopped macadamia nuts
1 teaspoon of vanilla extract
Place the butter and condensed milk in a saucepan and heat over medium heat until heated through. When it’s hot to hot, take a spoonful and whisk in the egg yolks, stirring all the time. Then place the egg yolks in the pan – this process is known as tempering and helps to gently incorporate the egg into the mixture, rather than creating scrambled eggs in it.
Stir the mixture constantly until it thickens – you can check by dipping the back of a wooden spoon into the mixture, then lifting it up and seeing how quickly the mixture drains. It should take about 10 minutes over medium heat.
Once it has thickened, stir in the coconut, macadamia nuts and vanilla.
Let the frosting cool for 15 minutes before spreading it on the cake.
If you want to be more fancy, you can sprinkle the melted chocolate with a nice pattern on the cake. Heat the chocolate chips in the microwave, then place them in a zippered bag. Cut a small hole in one corner of the bag and pour the chocolate over the cake.
If like me your drizzling skills aren’t up to par, you can also chop some chocolate macadamia nuts or your favorite chocolate bar on top. I love the extra chocolate macadamia nut crunch on top.
I also used colorful glitter on the top to make it more festive.
This article originally appeared on Pacific Daily News: It’s the frosting that makes German chocolate cake